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Cottage cheese
Cream of 33 %
Gelatin
Salmon
Salt, pepper black
Oil vegetative
Soya sauce
Cheese Philadelphia
Long loaf
Caviar red
Caviar black
Seaweed
Greens
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700
1000
70
1000
10
20
20
370
400
420
113
5
5
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Technology of preparation:
1. A long loaf to clear from crust, is thin to cut. To lay
out a uniform layer on a bottom of the round form.
2. A salmon (a fillet without a leather and bones) 500 gramme
to crush in a blender with a butter up to a homogeneous
consistence to salt. To grease with this mousse a long loaf.
3. A salmon (the fillet without a leather and bones) 500
gramme to cut a fine cube to salt, pepper, add soya sauce
and oil vegetative (to pickle not less than 2 hours).
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4. Cottage cheese to wipe through a sieve, to add whipped
cream, deluted turgent gelatin, weight to mix and fill 50
% in the form, on a long loaf greased with mousse from a
salmon. Then to put 500 gramme salmons light salted, cut
by a fine cube and from above to fill with the stayed cottage
cheese weight. To cool. Accurately to get from the form
and to lay out on a dish.
5. Philadelphia to mix cheese with whipped cream up to a
homogeneous consistence, to divide{share} into 2 parts and
in one of them to add deluted turgent gelatin, to fill in
the form and to cool, ready jelly to cut on 12 identical
figures (for an ornament of a pie), the stayed weight, without
gelatin to grease a pie, having decorated it with 12 figures.
6. A ready pie to decorate with caviar, greens and finely
cut seaweed.
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